Kombucha: determining the likelihood of secondary fermentation and increased ethanol content via stated sugar content on product labels | BCIT Institutional Repository
Kombucha: determining the likelihood of secondary fermentation and increased ethanol content via stated sugar content on product labels
Parker, D., Shaw, F., & Jang, S. S. (2021). Kombucha: determining the likelihood of secondary fermentation and increased ethanol content via stated sugar content on product labels.